Roasted Rack of Lamb

Name: Roasted Rack of Lamb
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 large rack of lamb, cut in half with 3-4 bones per half (1.25-2lbs); salt and pepper, to taste; 3 tablespoons olive oil, divided; 1 cup pork panko; 1 tablespoon minced garlic; 1/2 cup grated parmesan; 1/4 cup fresh parsley; 3 tablespoons cilantro; 2 sprigs of rosemary; 2-3 tablespoons Dijon mustard

By Annie Lampella, Pharm.D.

Published May 31, 2021 • Updated June 2, 2025

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Reader Rating

5 Stars (2 Reviews)

Egg Free Nut Free

This post may contain affiliate links. See my disclosure policy.

Oven roasted rack of lamb is a tender and juicy roast centerpiece that will impress any dinner guest. This lamb recipe is herb crusted with just the perfect amount of parsley, cilantro, and rosemary. Read on to learn how to cook rack of lamb that will just burst with flavor.

three individual roasted ribs from a lamb on a platter with each rib coated with a yellow herb layer

juicy and tender lamb rack on a cutting board

sliced rib meat on a plate with rosemary

juicy lamb coated with a cheesy herb mixture on a white plate

25 Mins

Nutrition Facts

Servings

574

Calories

37.5g

Fat

55.6g

Protein

0.6g

Net Carb

0.8g

Total Carbs

Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

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Rack Of Lamb Ingredients

1 large rack of lamb, cut in half with 3-4 bones per half (1.25-2lbs)
salt and pepper, to taste
3 tablespoons olive oil, divided
1 cup pork panko
1 tablespoon minced garlic
1/2 cup grated parmesan
1/4 cup fresh parsley
3 tablespoons cilantro
2 sprigs of rosemary
2-3 tablespoons Dijon mustard

Roasted Rack of Lamb Directions

STEP

1

Preheat oven

Preheat the oven to 400 degrees.
STEP

2

Prep the lamb rack

Place the lamb on a cutting board fat side up. Score the fat with a knife and season both sides with salt and pepper. Cut the rack of lamb in half with 3 or 4 bones per half depending on the size.
STEP

3

Sear the lamb rack

Using a cast iron skillet, or other oven safe pan, heat 2 tablespoons of oil on the stovetop. Sear all sides (about 2 minutes per side) of the lamb rack. Place the pan into the oven for 8 minutes.
STEP

4

Make the herb crust

While the lamb is cooking, prepare the crust. Add ground pork rinds, minced garlic, parmesan, 1 tablespoon olive oil, parsley, cilantro, and rosemary to a food processor or blender and pulse for 15 seconds. Pour mixture onto a plate. (Remove leaves off the rosemary sprig and parsley before adding to the food processor or blender. The cilantro can go in with its stem as a large part of the flavor is in the stem. The mixture will be slightly green)
STEP

5

Mustard slather

Remove the lamb from the oven and immediately brush generously with mustard until evenly coated.
STEP

6

Crust it

Dip the lamb rack into the crumb mixture until coated evenly on all sides. Tap lightly to allow excess to fall off.
STEP

7

Last bake

Place the lamb rack back into the oven for 5 minutes. Let rest for 5-10 minutes. Slice and serve immediately. Enjoy!

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Classic Herb Crusted Rack of Lamb Recipe

medium rare rack of lamb on a plate with a sprig of rosemary

Our herb crusted rack of lamb is an elegant and delicious meal that is great for holidays like Christmas and Easter. With parmesan cheese, pork panko, garlic, and herbs and seasonings such as rosemary, cilantro, Dijon mustard, and parsley, this roasted rack of lamb recipe is packed with all sorts of flavors and spices. Simply serve it up with some mashed cauliflower or roasted brussels sprouts, and the dish is ready to be served. If you host dinner night with this recipe, your guests will be talking about your show-stopper dish for years to come.

three lamb ribs on a plate cooked medium rare

What is Rack of Lamb?

A rack of lamb typically consists of eight unseparated lamb chops that can be cut into sections after cooking. This cut of meat is located behind the lamb’s shoulder and in front of the loin. The rib is a perfectly tender cut of meat to work with, and with our recipe, the meat will be softer than you have ever had before. Rack of lamb typically has a robust, grassy flavor that comes from the lamb’s fat, giving it a unique and crave-able taste.

a rack of lamb next to measured ingredients like parsley, garlic, parmesan cheese

How Many People Does a Rack of Lamb Serve?

A single rack of lamb has 8 chops, typically serving around 3-4 people depending on how hungry everyone will be. If you need more than 8 chops, you can also buy a ‘double rack of lamb,’ which has meat on both sides of the bones, giving you a total of sixteen lamb chops. If you tie 2 or more single racks of lamb together, the ribs will form the shape of a classic crown, fitting its description as a ‘crown roast of lamb.’

How to Cook Rack of Lamb in the Oven

Prepare the Lamb
Place the fat side of the lamb facing up on a cutting board and score the fat with a knife. Thoroughly season both sides of the lamb with salt and pepper. You can cut the rack of ribs in half or into sections depending on the number of ribs each person will be eating. To allow for perfect cooking, it’s best to have your rack of lamb come to room temperature or just slightly under. This will allow a perfect medium rare cook without having an overdone crust and a red interior.

Cook the Lamb
Take a cast-iron skillet or another oven-safe pan, and heat the oil on the stovetop. Pan sear each side of the rack of lambs for a few minutes. Once each side of the lamb rack has a nice seared crust, place the pan in the oven to do an initial bake.

Prepare the Crust
While you wait for the lamb rack to cook, prepare the crust by adding bread crumbs, minced garlic, parmesan, olive oil, parsley, cilantro, and rosemary to a food processor and pulse for 15 seconds. Pour the mixture onto a plate. Make sure to only add the leaves from the rosemary spring and parsley before adding them to the food processor – the stems can be a little tough and bitter in the case of rosemary.

Coat the Lamb with the Crust
Now it’s time to coast our crusted rack of lamb. Generously, brush Dijon mustard over the ribs until it is evenly coated. Then dip the lamb into the herb crust mixture and give a light tap the rack of ribs so that the excess crumbs fall off.

Cook and Serve!
Put the lamb back into the oven for 5 minutes, and once it is done, you will have a perfect roasted rack of lamb! Just slice it into sections and serve immediately.

two lamb ribs sliced with a mustard herb crust on a cutting board

Cooking Temperature for Rack of Lamb

Rack of lamb is a relatively easy cut of meat to cook without a thermometer, making it great for beginner cookers. This recipe will make the perfect medium-rare rack of lamb, but if you are going for a different level of doneness, I suggest you adjust the temperature of your oven accordingly. Here is an internal temperature guide for you to follow:

Rare: 120-130 degrees F

Medium-Rare: 130-140 degrees F (bright pink)

Medium: 140-145 degrees F (light pink)

Medium-Well: 145-150 degrees F

Well-Done: 150-160 degrees F

Remember, you ribs will need to rest to for 10 minutes after baking to allow the juice to set in. This will cause the temperature to go up by around another 5 degrees while resting.

Lamb Chops vs Rack of Lamb

There is a difference between lamb chops and rack of lamb. Although lamb chops are cut from the ribs of a lamb, they are cut from the loin or shoulder of the animal. The racks are from the rib section of the animal of course.

Roasted Rack of Lamb: FAQS

What can I use instead of pork panko?

If you're looking for a substitute for pork panko, you can use regular panko breadcrumbs, crushed crackers, or even almond flour for a gluten-free option.

How should I store leftover roasted rack of lamb?

To store leftover roasted rack of lamb, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It should be consumed within 3-4 days for the best flavor.

Can I use dried herbs instead of fresh herbs in this recipe?

Yes, you can use dried herbs if fresh ones aren't available. Just remember that dried herbs are more concentrated, so use about one-third of the amount called for in the recipe.

What sides pair well with roasted rack of lamb?

Roasted vegetables, garlic mashed potatoes, or a fresh green salad all make excellent sides to complement the rich flavors of the roasted rack of lamb.

Is this recipe suitable for a low-carb diet?

Yes, this roasted rack of lamb recipe is low in carbohydrates, making it a great option for those following a low-carb or ketogenic diet.

Nutritional information & Macros

Amount Per Serving
Calories	574
Fat	37.5g
Protein	55.6g
Total Carbs	0.8g
Net Carbs	0.6g

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About Annie Lampella, Pharm.D.

Annie Lampella is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis and a Pharm.D., she has over 11 years of experience developing family-friendly keto recipes based on the science of human metabolism. She is the author of the Protein Packed cookbook, published by Victory Belt Publishing.

Learn more about Annie →

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